Jolly Jam Squares
A very moreish tea time treat that can be made using any jam. I used Raspberry as it’s one of my favourite “bake” flavours… The tartness just marries so well with biscuity buttery Bakes. This recipe comes from one of my staunch old SA cook books, the Snowflake Book of baking a real winner and if you ever see it for sale, GRAB IT QUICK! Not sure if it is still in print but I think there are some copies on sale online.
Ingredients
125g Butter
125g Sugar
1 Egg
2 tsp Vanilla Essence
2 cups Cake Flour
2 tsp Baking Powder
1/2 cup your favourite Hogsback Berries Jam
125g Sugar
1 Egg
2 tsp Vanilla Essence
2 cups Cake Flour
2 tsp Baking Powder
1/2 cup your favourite Hogsback Berries Jam
Method
1. Pre heat oven to 180°C
2. Line a square 20 x 20cm baking tin with grease proof paper or generously spray non stick spray on to prepare. 3. Cream butter, sugar and vanilla. Add egg. Mix well.
4. Sift in dry ingredients and mix to form a dough.. I used my paddle attachment to get it started then switched to using my hands.
5. Use half the dough to line your baking tin with a thin base.. I used a rolling pin to form a large sort of disc then plopped it in and smooshed it into corners.. No precision necessary!
6. Spread your jam over the base evenly, then grate the remaining dough on top to make the top crust. My dough got a bit soft so I put it in the freezer for 20mins to firm up before I could do this.
7. Bake for 20mins. Remove from oven and allow to cool completely before either slicing in pan OR turning out onto a board to slice.
8. Dust with icing sugar before serving.
Note: I think this recipe would do really well with some nuts included.. try sprinkling a few crushed almonds on top of the jam before putting your grated dough on top
2. Line a square 20 x 20cm baking tin with grease proof paper or generously spray non stick spray on to prepare. 3. Cream butter, sugar and vanilla. Add egg. Mix well.
4. Sift in dry ingredients and mix to form a dough.. I used my paddle attachment to get it started then switched to using my hands.
5. Use half the dough to line your baking tin with a thin base.. I used a rolling pin to form a large sort of disc then plopped it in and smooshed it into corners.. No precision necessary!
6. Spread your jam over the base evenly, then grate the remaining dough on top to make the top crust. My dough got a bit soft so I put it in the freezer for 20mins to firm up before I could do this.
7. Bake for 20mins. Remove from oven and allow to cool completely before either slicing in pan OR turning out onto a board to slice.
8. Dust with icing sugar before serving.
Note: I think this recipe would do really well with some nuts included.. try sprinkling a few crushed almonds on top of the jam before putting your grated dough on top